My husband was wondering what I was cooking and I told him, it was a surprised. The enchiladas turned out pretty good. We were pretty happy, even my dog Cayman had some of the boiled chicken.
I used mild enchilada sauce and mild chiles verdes. I don't like my food to be so spicy that I can't enjoy it. So, if you like food with a kick, get the spicy sauce and chiles verdes.
I shredded the chicken after boiling it. Add a little bit of salt to the water so that the chicken has extra flavor. Boil until tender. Remember the chicken will continue to cook in the oven.
I used the Mexican blend cheeses, Monterey Jack, Cheddar, Asadero and Queso Quesadilla. These cheeses come in a bag already mix. I also used black beans, but you can use any beans you like.
I used flour tortillas instead of corn tortillas. I like the flavor and the texture of the flour tortilla better.
Add enough sauce on top of the enchiladas. You don't want the flour tortillas to dry out. Then add lots of cheese.
2 boneless chicken breast, cooked, shredded
1-14 oz can of black beans
2-10 oz cans enchilada sauce
1-4 oz can chiles verdes, diced
1-8 oz bag shredded cheese, Mexican blend
8 flour tortillas
1 cup sour cream
Preheat oven to 375 Degrees F
To cook the chicken, you can cut it into long strips and boil for about 15 minutes, until the meat is tender. Salt the water. Once the chicken is cooked through, shred it. Set aside.
Spray bottom of a 13x9 baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the baking dish. In another bowl, mix together the chicken, black beans, cheese, sour cream and chiles.
Spoon about 1/3 cup of the chicken mixture on the center of the each tortilla. Roll up and arrange with the seam down in the baking dish. Top with remaining enchilada sauce. Sprinkle with extra cheese. Cover with foil. Bake for 30 minutes, then remove foil. Cook for an additional 6-8 minutes until hot and cheese has melted.
Enjoy with some extra sour cream.